C A N A P E M E N U S
A brief word about canapes. When do you want to serve them? Perhaps as a nibble with an aperitif before dinner... as a snack at a reception... in lieu of the first course of a seated meal... or they might comprise your entire meal. Canapes can be as simple or sophisticated as you wish, and completely different canapes are served to your guests at short intervals. Hot, cold, crisp, creamy, spicy, crunchy, savoury or sweet - canapes are little gems of perfect, miniature foods, served with style and invention. This is a delightful way to entertain, because you and your guests are able to move about and socialise.
Corporate clients: if you have a product to show, this style of catering ensures your guests remain focused on it. Brides: when you cater your wedding with canapes, you'll be able to chat to your friends instead of waving at them from the other side of the room! Father of the Bride: you won't need china or linen, so more of your money is spend on food, which is as it should be.
Spring Menu - available from £17.00 per head
Barquettes of Hot-Smoked Trout & Pink Grapefruit with Wiltshire Watercress
Tiger Prawns with Lemon Zest Mayonnaise Dip
Tartlets of Taramasalata & Wild Salmon Caviar
Bruschetta of Pate de Foie Gras with Crushed Pistachios
Bruschetta of Chicken Roulade with Vegetable Mosaic & Sesame Oil Mayonnaise
Grissini Sticks with Parma Ham
Deep-Fried Baby Jersey Royal Potatoes with Saffron Aioli Dip (V)
Bruschetta of Baby Mushrooms, Green Olive Tapenade & Goat Cheese (V)
Mutabal, Warm Flatbreads & Spring Crudites (V)(smoked aubergine pate)
Assorted Butter Shortbreads
Dark Chocolate Cases with Pink Rhubarb & Sambuca Mousse
. . . . . .
Summer Menu - available from £12.00 per head
Croustade of Smoked Salmon Pate with Smoked Salmon & Lemon
Skewers of Glazed Tandoori Chicken
Roasted Cumberland Sausages with Honey & Dijon Mustard Glaze
Rosemary Skewers of Watermelon & Feta Cheese (V)
Croustades of Beetroot Provencal & Sour Cream (V)
Tartlets of Summer Vegetables in Cajun Mayonnaise (V)
Croustades of Houmous with Sweet Chilli Sauce & Coriander (V)
Croustades of Tuna Nicoise & Parsley
Glazed Strawberry Tartlets with Sambuca Cream
. . . . . .
Summer Menu - available from £15.00 per head
Deep-Fried Prawns in Filo Paste with Teriyaki Dipping Sauce
Barquettes of Hot-Smoked Salmon with Fresh Cherry Tomato & Chilli Salsa
Spanish Steak & Red Capsicum Brochettes (marinated in sherry & smoked paprika)
Skewers of Glazed Nargisi Kofta (Indian-spiced minced lamb balls)
Roasted Sausages in Sticky Honey & Mustard Glaze
Skewered Marinated Pork (fenugreek & lemon)
Vegetable Pakori with Mango Dipping Sauce
Jalapeno Poppers (cheese-stuffed chillies, crumbed & deep-fried)
Croustades of Pea Guacamole with Sour Cream & Coriander
Fantasy of Frudites with Rum Cream & Fresh Praline (large display of prepared exotic fruits)
. . . . . .
Autumn Menu - available from £15.00 per head
Croustades of Smoked Salmon Pate with Hot-Smoked Salmon & Chives
Sage & Lemon-Marinated Chicken in Crispy Batter
Skewers of French Brie with Black Grapes & Flat Leaf Parsley (V)
Lentil & Fresh Coconut Dal served with Mini Poppadums (V)
Croustades of Pea Guacamole, Sour Cream & Coriander (V)
Deep-Fried Vegetable Pakori in Chickpea Batter with Pickled Pineapple Sauce (V)
Cheddar & Walnut Frico Wafers (V)
Espresso Coffee & 70% Chocolate Meringues
. . . . . .
A Christmas Menu with lots of vegetarian food - available from £15.00 per head
Canapes Moscovite (new potatoes, black lumpfish caviar, sour cream)
Croustades of Smoked Salmon & Lemon
Toad in the Hole with Cheddar & Grain Mustard
Mini Yorkshire Puddings with Braised Red Cabbage & Goat Cheese (V)
Croustades of Roasted Turkey & Cranberry Preserve
Croustades of Black Bean Chilli & Melted Cheese (V)
Mushroom Subrics (V) (crisp risotto balls)
Spears of Sherry-marinated Baby Mushrooms (V)
Croustades of Wiltshire Ham with Beetroot & Apple Salsa
Croustades of Stilton with Beetroot & Walnut Salsa (V)
Brussels Sprouts wrapped in Smoked Bacon, roasted
Skewers of Grilled Halloumi Cheese, Mi-Cuit Tomatoes & Brussels Sprouts (V)
Roasted Chipolatas with Wholegrain Mustard Mash Dip
Lentil Burgers with Cranberry Sauce (V)
Mini Christmas Puddings with Rum Cream & Dried Cranberries (V)
Selection of Fresh Chocolates & Sweetmeats (V)
. . . . . .
Economy Winter Menu suitable for either Canapes or Finger Buffet - available from £7.15 per head
Croustades of Melted French Brie with Watermelon Rind Pickle (V)
Pork Pie Wedges with English Mustard
Vegetable Cocktail Spring Rolls with Teriyaki Dipping Sauce (V)
Roasted Cocktail Sausages with Honey & Grain Dijon Mustard
Onion Bhajis (V)
Baked Potato Wedges with Cajun Dipping Sauce (V)
Croustades of Pea Guacamole, Sour Cream & Green Coriander (V)
Assorted Indian Savouries (V)
Sausage Rolls with Bloody Mary Dipping Sauce
Morsels of Assorted Quiche
Fresh Ginger & Chocolate Truffles
Dark Chocolate Meringues
. . . . . .
L A R G E G A T H E R I N G S &
W E D D I N G R E C E P T I O N S
Summer Wedding Buffet
A Selection of Hot & cold Canapes served before the meal with drinks:
Croustades of Stilton & Beetroot Salsa (V)
Mushroom Risotto Subrics (V)
Sausages with Sticky Honey & Mustard Glaze
Cheddar & Thyme Frico Wafers (V)
Croustades of Pea Guacamole (V)
Deep-Fried Filo Wrapped Prawns with Teriyaki Dipping Sauce
*
Vegetable Crudites on each table, with a light vegetarian dip
*
Poached Salmon Steaks
Wiltshire Ham
Roasted Chicken
Goat Cheese Buckwheat Gateau (V)
New Potatoes with Butter & Fresh Herbs (V)
Indian Biryani Rice Salad (V)
Tomato & Basil Salad with a Light Pesto Dressing (V)
Mixed Green Leaf Salad with Croutons & Walnut Oil Dressing (V)
Pasta Salad with Summer Vegetables & Lemon Mayonnaise (V)
*
Eton Mess with Rose Petals (crushed raspberries, strawberries, meringues & whipped cream)
Salad of Summer Red Berries in Rose Petal Syrup with Rose Petals
*
Fresh Filter Coffee
Selection of Fresh Chocolate Truffles
. . . . . .
Summer Wedding Buffet
A selection of Canapes, served with Champagne
*
Kiln-Roasted Hot-Smoked Salmon
Thick-sliced Wiltshire Ham served with Grain Mustard Mayonnaise
Smoked Chicken with Ginger & Oranges
Goat Cheese & Spiced Pear Tart (V)
Salad of Pasta with Summer Vegetables & Lemon Mayonnaise
Salad of Tomatoes & Red Onions with Sweet Chilli Dressing
Salad of Mixed Green Leaves with Croutons & Vinaigrette
Salad of Green Beans with Walnut Oil Dressing & Walnuts
Hot New Potatoes dressed with Olive Oil, Herbs & Lemon Juice
*
Eton Mess
Strawberries in Rose-Petal Syrup with Roses
Cream
*
Fresh Filter Coffee
Selection of Fresh Chocolates & Sweetmeats
. . . . . .
Summer Lunch Buffet
A Selection of Canapes to be served with pre-lunch Drinks
*
Poached Chicken Breast with Tarator Sauce (comprised of roasted red capsicums & walnuts)
Buttered New Potatoes with Fresh Herbs
Tomato & Red Onion Salad with Vinaigrette Dressing
Salad of Mixed Green Leaves with Croutons & Citrus Dressing
*
English Strawberries in Cinnamon-scented Syrup
Glazed Lemon Tarts
Cream
*
Coffee
. . . . . .
Summer Garden Party
Canapes served with drinks before lunch:
Chequerboard of Red & Black Caviar on Brown Bread & Butter
Croustades of Smoked Salmon & Lemon
Warm Toast with Foie Gras & Redcurrants
Croustades of Oysters with Sauce Normande & Summer Truffles
Mini Toads in the Hole with Grain Mustard
*
Kiln-Roasted Hot-Smoked Salmon
Pink Roasted Duck Breasts
Rare Roasted Beef Fillet
Medium Roasted Beef Fillet
Tiger Prawns
chicken & Veal Raised Pie
Roasted Guinea Fowl Legs & Thighs
Tracklements: Grain Mustard Mayonnaise & Horseradish Sauce
Salad of Fresh English Asparagus with Lemon Dressing
Salad of Green Leaves with Nasturtium Flowers & Vinaigrette
Courgettes Provencal
New Potatoes dressed with Olive Oil, Lemon & Dill
Tomato Salad with Rocket Pesto Dressing
*
Cheeseboard & Accompaniments
*
Glazed Lemon Tart
Summer Pudding
Tarte Tatin
Cream
*
Freshly brewed Coffee & Tea
. . . . . .
Summer Wedding Reception
Selection of canapes to be served with drinks
*
Terrine of Lemon Sole, Pike & Trout
French Bread & Butter
*
Roasted Salmon Steak with Teriyaki Sauce
Salad of Seasonal Leaves & Herbs dressed with Olive & Lemon Dressing
New Potatoes with Butter & Mint
*
Chocolate Wedding Cake
Poached Apricots in Vanilla-scented Syrup
Cream
*
Coffee
. . . . . .
I N T I M A T E G A T H E R I N G S -
D I N N E R & L U N C H P A R T I E S
Dinner Party
Andalusian Gazpacho with Accompaniments
Rustic Bread & butter
*
Roasted Whole Sea Bass
Braised Puy Lentils with Mint & Lemon
Fennel & Potato Gratin
Roasted Mediterranean Vegetables with Olive Oil & Thyme
*
Cherry & Raspberry Summer Pudding
Cream
*
Loosehanger Dairy Cheeses
Biscuits & Bread
Muscat Grapes, Blush Apricots, Strawberries
Green Salad
*
Coffee & Fresh Chocolates
. . . . . .
Ladies' Lunch
Salmon Fishcakes with Sauce Remoulade
Roasted Vegetable & Feta Tart
Salad of Green Beans with Walnuts and Walnut Oil Dressing
New Potatoes dressed with Olive Oil, Lemon & Fresh Herbs
Mixed Salad of Baby Plum Tomatoes, Melon, Cucumber & Pansy Flowers
*
Little Fruit Barquettes of Creme Patissiere with Glazed Strawberries & Raspberries
. . . . . .
Asian Dinner Party
Deep-Fried Thai Red Curry Fishcakes with Sweet Chilli Dipping Sauce
*
Chicken Wings with Coconut, Lime & Palm Sugar
Pork Riblets with Peanut Sauce
Rice Noodles, Carrot & Cucumber Salad with Lime & Chilli Dressing
*
Indonesian Beef (braised with tamarind, garlic & treacle)
Wilted Bok Choi with Oyster & Soy Sauce
Plain Steamed Rice
Cucumber & Pineapple Sambal
*
Warm Chocolate Brownies with Scented Orange & Apricot Compote
*
Cheeseboard with Radishes, Grapes & Biscuits
*
Coffee
. . . . . .
Business Lunch
A Plate of Salmon: Cold-Smoked, Hot-Smoked & Salmon Pate
Dressed Green Salad
French Bread & Butter
*
Chicken in Barolo
Boiled New Potatoes with Herbs & Butter
Peas braised in the French Manner (lettuce & beurre manie)
*
Goat Curd with Summer Red Berries & Honey
. . . . . .
Dinner Party
A Selection of Canapes to be served with drinks:
Prawn Profiteroles
Barquettes of Salmon Caviar & Tarama
Spears of Sugar-cured Tuna with Wasabi
*
Plum Tomato & Buffalo Mozzarella with Basil & Wild Garlic Leaves, Asparagus & Basil Pesto
*
Roasted Pepper-Crusted Cod with Tomato & Black Olive Concasse
Flageolet Beans with Thyme
Buttered Carrots
Roasted New Potatoes
*
Pepper & Spice Brandy Snap Baskets with Coffee Icecream & Blueberries
*
Cheeseboard with Celery, Grapes, Biscuits
*
Coffee
